Chicken Katsu and Coconut Rice (low FODMAP)
20 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-Free • Lactose-Free • Serves 4 • Ok to make ahead: Steps 1-5
A wonderful blend of creamy rice and crispy chicken, this bowl is simple, satisfying, and delicious. Adding coconut milk instead of water when cooking rice is one of my favorite ways to give plain rice a new flavor and texture. Toasting the rice in sesame oil before cooking it adds yet another delightful element of flavor. In this recipe, the smooth creaminess of the coconut rice offsets the crisp saltiness of the chicken Katsu very nicely.
Ingredients: Chicken Katsu
2/3 cup, plus 2 tablespoons gluten-free low sodium soy sauce
2 tablespoons toasted sesame oil, divided
1 tablespoon maple syrup
1 tablespoon fresh ginger, grated
2 tablespoons green onions (green part only), chopped
1 teaspoon, plus 3 tablespoons sesame seeds, plus more for serving
2 boneless chicken breasts, sliced in half horizontally
3/4 cup gluten-free Panko crumbs
Green onions, green part only, chopped, for serving
Ingredients: Coconut Rice
1 1/2 cups jasmine rice
1 tablespoon toasted sesame oil
1 (14 ounce) can (1 3/4 cup) unsweetened coconut milk
1 1/4 cup water (or you can use all coconut milk if you prefer)
1/2 teaspoon Kosher salt
Ingredients: Soy Mayonnaise
1/3 cup mayonnaise
1 tablespoon gluten-free soy sauce
1 teaspoon rice vinegar
Red pepper flakes (to taste)
Directions
(1) Salt the chicken: This step is optional but results in more flavorful and tender meat. Cut chicken breasts horizontally and trim off any fat or skin. Season both sides of each piece of chicken evenly with Kosher salt and lay the meat on a rimmed plate or baking dish. Cover with plastic wrap and refrigerate 4 hours, overnight, or until ready to cook. (I like to salt meat when I bring it home from the market then re-wrap it and keep it in the refrigerator until I’m ready to do something with it.)
(2) Make the sauce/marinade: In a medium bowl, combine 2/3 cup tamari/soy sauce, sesame oil, maple syrup, ginger, green onion, 1 teaspoon sesame seeds, and chili flakes.
(3) Make the rice: In a saucepan, heat 1 tablespoon of toasted sesame oil until hot but not smoking. Rinse the rice in a sieve until the water runs clear. Drain and add the rice to the hot oil and let it toast for about 2 minutes. Next, add the coconut milk or coconut milk and water plus the salt. Stir to blend. Cover, bring to a gentle boil, then reduce the heat to low and keep covered while simmering for 20 minutes. Turn the heat off and let sit for another 5 - 10 minutes.
(4) Marinate the chicken: Place the chicken in a bowl and pour about 1/2 cup of the sauce over the chicken, save the rest for serving. Let the chicken sit 10 minutes or more until ready to cook.
(5) Make the soy mayonnaise: Combine all ingredients in a small bowl and stir with a fork or whisk to combine. Taste and add red pepper flakes to your liking.
Make-ahead note: At this point, you may set everything aside in the refrigerator until you are ready to cook the chicken.
(6) Dredge the chicken: Place the Panko and 3 tablespoons of sesame seeds in a shallow bowl. Dredge both sides of the chicken through the Panko mixture, pressing to adhere. Set the chicken aside on a plate.
(6) Cook the chicken: Heat a few tablespoons of toasted sesame oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board. Let sit for a couple of minutes, then use a sharp knife to cut the meat into strips.
(7) Plate and serve: Add the rice to bowls, top with chicken and green onions. Drizzle with the soy mayonnaise and the reserved soy sauce mixture.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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